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Monday, October 14, 2013

THAI PUMPKIN AND CHICKEN CURRY

Sometimes I am just in the mood for a good curry. I love the combination of flavors in this wonderful, flavorful, crave quenching dish.

THAI PUMPKIN AND CHICKEN CURRY


2 tablespoons oil
3 tablespoons Thai green curry paste
1 1/2 cups coconut milk
500 grams of pumpkin or 1 acorn squash, peeled and diced
500 grams of boneless chicken, cubed
chopped basil leaves for garnish

Heat the oil in a large, heavy saucepan and stir in the curry paste. Saute for 1 minute to bring out the flavors.
Add 1/2 cup coconut milk, then add the pumpkin. Simmer for 10 minutes. Add the chicken and remaining 1 cup of coconut milk. Cover and simmer until cooked through, 15 to 20 minutes.
Serve garnished with fresh basil.
Enjoy!

Recipe adapted from Foodtown Magazine
www.foodmag.co.nz/‎

1 comment:

  1. This looks just perfect for simple, tasty, comfort food! Can't wait to try.

    ReplyDelete